The gluten-free diet has been becoming more and more popular over the years. Celebrities, athletes, and everyday people have all been swearing by the benefits of a gluten-free lifestyle, and are looking for establishments that offer these types of meals. Even professional chefs in their best chef aprons and cook shirts are now looking towards satisfying the demand for gluten free meals. So, what does this mean for restaurants?
What is gluten and why is it becoming more popular to avoid it?
Gluten is a protein found in wheat, rye, and barley. Breads, pasta and other foods containing flour are made using these grains. This protein is used to give dough its texture and elasticity. It also helps bread maintain its shape during baking by trapping the gas bubbles that form when it rises. In addition to being an ingredient in many foods, gluten can be found as an additive such as malt flavoring or modified food starch among others.
Many people who experience symptoms from consuming this protein may have celiac disease or a non-celiac gluten sensitivity (NCGS). Celiac disease affects about one percent of the population worldwide.
Many people these days are looking at gluten free products and wondering what to do with them. These products are becoming more popular as people realize that they have a sensitivity to this ingredient, which is found in many grains and wheat especially.
The rise in demand for these products will mean a lot of changes for restaurants and bakeries around the world who have traditionally relied on flour made from wheat or other grains containing this protein called gliadin. As such there may come economic implications where consumers are willing to pay higher prices when buying food at retail outlets due to financial support by manufacturers/suppliers who have invested into developing these new types of products through research projects funded locally or externally through international grants, which can help offset costs incurred during production processes and thereby increase the affordability of these products.
How do restaurants cater to those with gluten sensitivities or allergies?
Many restaurants these days are offering special menus upon request by those with gluten sensitivities or allergies. If you have any questions about whether a certain restaurant can accommodate your dietary restrictions, always be sure to call ahead and ask. Most restaurants are more than happy to help make your meal enjoyable.
There are many different ways for restaurants to cater to those with these sensitivities or allergies. Here are a few examples:
The benefits of having a gluten free menu for both customers and restaurants
Gluten free meals have many benefits for both the consumer and the restaurant. The benefits to consumers include:
The benefits of having a gluten free menu for restaurants include:
Trends in the gluten free restaurant industry
Many professional chefs wearing their fancy bib aprons, are getting on board with the gluten free trend and are starting to specialize in creating delicious these meals. This is great news for people who need or want to avoid this protein, as they now have more options when it comes to eating out.
There are a few trends that we are seeing in the restaurant industry in respect of this new demand:
These diets have become more popular in recent years, as people have become more aware of the dangers of this protein and the benefits of a diet that is free from it. For people who need or want to avoid gluten, they now have more options when it comes to eating out.